Pizza FAQs
In this section we have collected the most frequently asked questions about pizza, from historical curiosities to preparation techniques, from ingredients to regional variations.
Find out everything you ever wanted to know about Italian pizza!
Questions about History and Origins
Q: What is the origin of pizza?
A: Pizza has ancient origins dating back to Mediterranean civilizations.
The ancient Egyptians, Greeks and Romans already prepared flat breads seasoned with herbs and spices.
However, pizza as we know it today, with tomato and mozzarella, was born in Naples in the 18th century, after the introduction of the tomato from the Americas to Europe.
Q: Is it true that Margherita pizza is named after the Queen of Italy?
A: According to tradition, yes.
In 1889, pizza chef Raffaele Esposito created a pizza with tomato, mozzarella and basil (the colors of the Italian flag) in honor of the visit to Naples of Queen Margherita of Savoy.
The queen really appreciated this variant, which was therefore named after her.
There are historical documents attesting to the Queen's visit and a letter of thanks to the pizza chef, although some historians have raised doubts about some details of the story.
Questions about Ingredients
Q: What are the basic ingredients of real Neapolitan pizza?
A: According to the specifications of the Associazione Verace Pizza Napoletana, the basic ingredients of the dough are only four: soft wheat flour type "00", water, salt and yeast.
To season the Margherita, use peeled tomatoes or fresh cherry tomatoes, DOP buffalo mozzarella from Campania or fior di latte, fresh basil and extra virgin olive oil.
For the Marinara: tomato, garlic, oregano and extra virgin olive oil.
Q: What type of flour should I use for pizza?
Q: How long should pizza dough rise?
A: Rising times vary depending on the type of pizza and the amount of yeast used.
For a traditional Neapolitan pizza, the leavening should last at least 8-12 hours at room temperature, but many professional pizza chefs prefer longer leavening times, up to 24-48-72 or more hours in the refrigerator.
These slow leavenings improve the digestibility and flavor of the dough.
With sourdough starter, the times can be extended even further.
Q: Why do you throw pizza dough into the air?
A: The dough throwing is not only spectacular, but also has a practical function: it allows you to roll out the dough evenly by exploiting centrifugal force, without squashing it excessively and keeping the air inside.
This technique requires a lot of practice and is part of the traditional art of Neapolitan pizza making, recognized by UNESCO as an intangible cultural heritage of humanity.
Q: At what temperature do you cook pizza?
A: The ideal temperature depends on the type of pizza.
Traditional Neapolitan pizza requires very high temperatures, around 485°C, and is cooked in just 60-90 seconds in a wood-fired oven.
Roman or pan pizza is cooked at lower temperatures (350-400°C) for longer times.
In domestic ovens, which rarely exceed 300°C, cooking times are longer and a refractory stone or steel plate can be used to improve the result.
Questions about Regional Variants
Q: What are the main differences between Neapolitan and Roman pizza?
A: The main differences are in the dough and the cooking.
Neapolitan pizza has a high, puffed edge (cornicione) and a thin, soft center; it is cooked at a very high temperature (485°C) for 60-90 seconds.
Roman pizza is uniformly thin and crispy, with almost no crust; it is cooked at lower temperatures for a longer time.
The ingredients can also vary: the Neapolitan one often uses buffalo mozzarella, while the Roman one prefers fior di latte or other cheeses.
Q: What is pizza by the slice?
A: Pizza al taglio is a typical Roman variant, prepared in rectangular pans and sold by weight.
It has a thicker base than the round Roman pizza and is topped with a wide variety of ingredients.
The customer chooses the desired quantity and the pizza is cut with scissors and often folded over itself to facilitate its consumption as street food.
Today, pizza al taglio is widespread throughout Italy, with regional variations such as pizza alla pala or focaccia genovese.
Q: Is Hawaiian pizza Italian?
A: No, the ham and pineapple pizza (Hawaiian) is not an Italian creation, but was invented in Canada in 1962 by Greek restaurateur Sam Panopoulos.
In Italy this combination is considered non-traditional and is often greeted with skepticism by purists.
However, pizza is a constantly evolving dish and today even in Italy some pizza chefs experiment with unconventional ingredients, including fruit.
Nutrition and Diet Questions
Q: Is pizza a healthy food?
A: Pizza can be part of a balanced diet, especially if made with quality ingredients.
A traditional margherita pizza contains complex carbohydrates (dough), (mozzarella), vitamins and antioxidants (tomato and basil) and good fats (olive oil).
However, some commercial variants can be high in saturated fat and sodium.
The key is moderation and quality of ingredients.
Long leavening makes the dough more digestible.
Q: Is there gluten-free pizza?
A: Yes, there are great alternatives for those who suffer from celiac disease or are sensitive to gluten.
Gluten-free doughs are made with alternative flours such as rice, corn, buckwheat, quinoa or specific blends.
Today, many pizzerias offer gluten-free options, and food technology has made great strides in improving the texture and flavor of these doughs.
In 2012, the largest pizza in the world recorded in the Guinness Book of Records until 2023 was a gluten-free pizza.
Practical Questions
Q: How do you store leftover pizza?
A: Pizza can be stored in the refrigerator for 1-2 days, wrapped in cling film or in an airtight container.
To reheat it, the traditional oven or the microwave with a glass of water nearby are the best options.
The covered pan is a great alternative to get a crispy base again.
Microwave alone is not recommended, as it makes the dough rubbery.
Pizza can also be frozen, preferably already cut into portions.
Q: What is the correct way to eat pizza?
A: In Naples, traditional pizza is served whole and not pre-sliced.
You can eat it with a knife and fork, or fold it like a "booklet" or "wallet" to eat it with your hands.
In other regions of Italy and around the world, pizza is often served already cut into wedges.
There is no absolute "right" way: the important thing is to enjoy this iconic dish in the way you prefer!
Find out all the answers to your questions about pizza
In our ebook "The Magical Art of Italian Pizza" you will find detailed answers to these and many other questions, along with authentic recipes and professional techniques for making real Italian pizza in a pizzeria or at home.
If you are interested in the paper version visit my sites:
Italian version: web https://lartemagicadellapizzaitaliana.jimdofree.com/
French version: https://lartmagiquedelapizzaitalienne.jimdofree.com/
English version: https://themagicalartofitalianpiz.jimdofree.com/
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